Seafood Quiche
For pastry
500g all purpose flour
pinch of salt
1 tsp fish curry powder
1 tblspn corriander leaves- thinly sliced
230g cold butter- diced
cold water
1. Put all dry ingredients in a bowl
2. Rub cold butter until form a crumbs
3. Gradually pour in water until form a dough
4. Flat the dough into 9inch greased pie mould or aluminium foil mould
5. Poke with fork and blind bake for 10mins
For seafood filling
3 tblspn oil - for saute
4 onion - diced
3 green chilli - diced
3 red chilli - diced
1 tblspn fish curry powder
150g prawn
150g squid
50g button mushroom
50g mixed vege
parsli
salt and pepper to taste
5 eggs - slightly beaten
1 1/2 cup heavy cream or fresh milk plus 1 tsp cornflour
1/2 cup parmesan cheese
Heat up oil in a pot. Saute onion until golden brown. Add in chillies, stir. Add fish curry powder, then prawn, squid, mushroom, mixed vege and stir well. Add salt and pepper.Turn off the heat. In separate bowl lightly beat eggs and add in cream. Pour into the half-cooked pastry. Sprinkle parmesan cheese and bake for another 15-20 mins or until brown.
